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Dough Balls #Pizzahut style

These delicious little dough balls are versatile so soft and addictive, served as a starter or snack! with any dips of your choice.

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 3

Ingredients

• 200 grams Italian Tipo 00 flour ** Extra flour for dusting and kneading
• 7 grams fast action dried yeast
• 1 tsp salt
• 140 -150 ml water
• 3 tbsp Extra virgin Olive oil
• 1 tbsp Italian herbs (optional)

Instructions

• In a large bowl put the yeast, sugar and one or two tbsp of luke warm water and leave it for few minutes. When you see that it is bubbling up then you know that your yeast is active.
• To this add salt and oil, then add the flour and mix well. Then add water. Then using your hands mix thoroughly and make it into a slightly wet dough.
• Turn the dough onto to a well-floured surface and work it your hands for about 5 to 10 minutes until smooth and elastic. Leave it to rest for 45 to 1 hr
• Place the well-kneaded dough into a well-oiled bowl and brush the top with oil and cover it with a clingfilm so it won't dry out.
• Once the dough is double in size. punch the dough and inflate the air, Make little balls from it and place them on a baking sheet lined with parchment paper for 30 mintues to rise.
• Meanwhile Preheat the oven to 200°C / Gas mark 6**. Brush the dough balls with milk/alternative milk. Bake these dough balls for 15 to 18 minutes, After 10 minutes reduce the oven temperature.
• once done bring them out and bake the next batch until all the dough balls are baked. Serve them with olive oil seasoned with crushed pepper and salt. Or any of your favourite dips! Enjoy.

Notes

Italian Tipo 00 flour is finely ground than normal flour and will give your dough an incredible super smooth texture. I use this flour to make pizza as well and they turn out incredibly beautiful.
The same recipe above turns into an irresistible pizza as well.
Once it rises, punch down the dough and you can freeze it as well. The day you plan to bake take it out and leave it on the counter once it comes to normal temperature, continue the process to make either dough balls or pizza!
I usually bake at a low temperature as my oven gets very hot. Check your oven and bake.

The post Dough Balls #Pizzahut style #Vegan appeared first on My Veg Fare.

I have been typing this post from a week! but something keeps cropping up, I kept writing it in bits and pieces,   I had almost done it and yesterday I thought Yay! I have done it and I can post, but  I lost everything as something happened and it didn't Autosave.  My internet has been playing up so much,  I am fed up.
Past week life has been so busy when the sun is up you just can't waste your time, my other passion is gardening, when summer is here the six months all my dormant plants come to life and they all need lots of love and care.   I am not really happy with the weather, it's the howling wind, which is giving me headaches.  I have this little green house, not anything expensive stuff but helps the purpose, the wind is so strong, I got so scared that it might bring down my greenhouse and all my hard work would be gone.
I am not really happy with the weather, it's the howling wind, which is giving me headaches.  I have this little green house, not anything expensive stuff but helps the purpose, the wind is so strong, I got so scared that it might bring down my greenhouse and all my hard work would be gone, last year we had the same kind of the wind which broke my fence.
This post had to be on the blog on 24th last month, I bake with few wonderful blogger friends who have the same ilk like me, baking bread is something we all love - We Knead to bake #27, Yup this our 27th Bread,   I haven't posted my breads which I baked these group for some time, after a long time here is mine, absolutely gorgeous bread thanks Aprana for this wonderful bread.  This bread has been Reproduced from  5oo Breads from Carol Beckerman, I have tweaked the bread with little things and I haven't changed anything much  I have used Khorsan Flour with the bread flour to make it bit healthier otherwise the recipe is just the same.
This is a Breakfast Bread, that's what I told my kids, but they just loved it, especially my son, he kept coming for seconds and thirds, he just couldn't stop with 2 slices!, Let's see how this bread is baked,
I baked this bread in a big loaf tin, this dough makes 2 loaves, I would definitely suggest you to use 2 loaf tins as suggested it makes 2 medium sized loaves.

AN ORANGE AND CINNAMON SWIRL BREAD
(Reproduced from 500 Breads by Carol Beckerman)

INGREDIENTS:
1 tsp Sugar
2/3 cup warm + 1/4 cup*
2 tsp dry yeast
450 grms Bread flours
100 grms Khorsan flour*
3 tbsp Sugar
2 Eggs
1/3 cup Juice and finely grated zest of 1 Orange
5tbsp Apricot Preserve
1 tbsp Cinnamon powder
1/2 cup Brown sugar
Oil for greasing

EQUIPMENT:
8'' X 4''  2 loaf tins

METHOD:
Grease two Loaf tins with oil, In a large bowl take 2 to 3 tbsp of water sprinkle 1 tsp of sugar and yeast, leave it for few minutes watch it when it starts to bubble up, so now we know that the yeast is active.  To this add, 3 tbsp of sugar, eggs and flour ( Sieve the flours together twice so that they are well blended together), zest, Juice, and water make it into a somewhat firm dough.
Knead this dough for 10 minutes to a smooth dough, take a large bowl oil the bowl and coat the dough completely with oil and leave it for 1 to  1 and 1/2 hours in a warm place until it doubled in size.
Once doubled punch the dough and knead it a few minutes until it is firm, Roll the dough into 6 x 13'' rectangles, spread each rectangle with Apricot preserve, cinnamon, and brown sugar.  Roll up each rectangle into firm jelly roll and place them in the loaf tins cover it and leave it for further 30 minutes.
Preheat the oven 200C (400F), [I preheated the oven to Gas Mark 3 and baked it at gas mark 4 as my oven gets very hot ] brush it with milk and bake the loaves for 30 t0 35 minutes until the loaf is golden brown in colour and the bottom when tapped sounds hollow.  Cool it on a wire rack, This recipe makes 2 loaves.

NOTES:
As I have used Khorsan flour and Bread flour I had to use an extra 1/4 cup of water, if using All purpose flour according to the Original recipe it uses 3 1/2 of Flour and 2/3 rd cup warm water or else you can just use bread flour and probably need the extra 1/4 cup of water

Enjoy and this is Yeast spotted

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We Knead to Bake #27 - An Orange and Cinnamon Roll

sweet and delicious, scrumptions on the go Breakfast bread

Course Breakfast

Prep Time 3 hours hours

Cook Time 35 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 2 Loaves

Author Jayasri

Ingredients

• 1 tsp Sugar
• 2/3 cup warm + 1/4 cup*
• 2 tsp dry yeast
• 450 grms Bread flours
• 100 grms Khorsan flour*
• 3 tbsp Sugar
• 2 Eggs
• 1/3 cup Juice and finely grated zest of 1 Orange
• 5 tbsp Apricot Preserve
• 1 tbsp Cinnamon powder
• 1/2 cup Brown sugar
• Oil for greasing

Instructions

• Grease two Loaf tins with oil, In a large bowl take 2 to 3 tbsp of water sprinkle 1 tsp of sugar and yeast, leave it for few minutes watch it when it starts to bubble up, so now we know that the yeast is active. To this add, 3 tbsp of sugar, eggs and flour ( Sieve the flours together twice so that they are well blended together), zest, Juice, and water make it into a somewhat firm dough.
• Knead this dough for 10 minutes to a smooth dough, take a large bowl oil the bowl and coat the dough completely with oil and leave it for 1 to 1 and 1/2 hours in a warm place until it doubled in size.
• Once doubled punch the dough and knead it a few minutes until it is firm, Roll the dough into 6 x 13'' rectangles, spread each rectangle with Apricot preserve, cinnamon, and brown sugar. Roll up each rectangle into firm jelly roll and place them in the loaf tins cover it and leave it for further 30 minutes.
• Preheat the oven 200C (400F), [I preheated the oven to Gas Mark 3 and baked it at gas mark 4 as my oven gets very hot ] brush it with milk and bake the loaves for 30 t0 35 minutes until the loaf is golden brown in colour and the bottom when tapped sounds hollow. Cool it on a wire rack, This recipe makes 2 loaves.

Notes

As I have used Khorsan flour and Bread flour I had to use an extra 1/4 cup of water, if using All purpose flour according to the Original recipe it uses 3 1/2 of Flour and 2/3 rd cup warm water or else you can just use bread flour and probably need the extra 1/4 cup of water

The post We Knead to Bake #27 - An Orange and Cinnamon Roll appeared first on My Veg Fare.

Hi everybody, how are you all doing? I am doing very well, a wee bit busy though.  Well, it’s not my mistake for sure, I do try to sit in front of my computer but whenever I look out of my window, my Garden beckons me with longing to fold me in her bare blanket pleading me to print and paint beautiful spring colours.  Summer is definitely around the corner for sure, fingers crossed, I have bought loads of seeds and my little greenhouse is ready.

I didn't pay some  hi-fi price to buy it, hope it can withstand all the weather changes we go through. Last time I had hard time ripening my Tomatoes.  As the weather keeps changing it’s very difficult to maintain the temperature the plants need.  I am  not planning to grow too many vegetables this year, looking after them is a big problem with all kind of creatures crawling and flying around giving me a hard time in getting rid of them.

I have a lot of perrineal and Hardy plants coming back every year to adorn my garden, I have also planted a few flowering plants and love to see them bloom.  It’s this time of the year I get all up my bulbs coming up with beautiful coloured flowers, Daffodils, Tulips, tuberose and many more.

With all the greenery around, and the hot sun drying me out of any hydration in my body craved for something fresh, and juicy,  that was when I started thinking of salads, Fresh vegetables and fruits. Once you put your little grey cells to work, as Poirot says they always come up with different ideas.

Right at that time my daughter calls me to ask, if I did remember what she wanted to eat when she comes back to visit me, I knew what she wanted and said I would keep it ready by the time she is home. when I am in the Garden I keep losing track of  time, so when she called me I had no idea what time it was, she said she has already boarded her train and  is coming home. I got a bit tensed up, she will be home in 1 ½ to 2 hrs time before I could make Burger Buns and the Burgers to go with it, that was when I remembered a 40 minute Hamburger Bun topic in one of the FB groups I follow.  Immediately browsed through my phone and found the recipe from Taste of Home.  I decided on giving that a try.

My recipe is an inspiration and minimally adapted from Taste of Home but with my own little modifications, I mean tweaks, First of all I did not  use egg as suggested so I made it eggless, then didn’t want to use so much Yeast so cut it down and Oil which was wee bit more to my liking.  With all these elements in my mind I came out with this recipe, and believe it or not it was so soft and the house smelled like heaven, kids gave a thumbs sign saying the Buns were very soft.

Recipe source:  Inspired by Taste of Home
Prep time: 5 min (measuring ingredients)
Starter + kneading time: 15 minutes
Rest time: 10 minutes
Baking time: 8 to 13 minutes

INGREDIENTS:
1 tbsp – Yeast
2 tbsp – Sugar
2 tbsp – Potato Starch
1 tsp – Salt
3 tbsp – Oil (I used extra virgin Olive Oil)
1 Slice of Bread (¼ cup of Bread crumbled)
325 -350 ml warm water (around 1 ¼ cup )
350-375 grams or 3 ½ cup of Bread Flour (I used Hovis white Bread flour)

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40 minutes Vegan Burger Buns

40 minute Hamburger Buns very soft and delicious to savour with anything and it is vegan!

Course Breakfast /Brunch /Meal/Dinner

Cuisine International

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 9 or 12

Author Jayasri

Ingredients

• INGREDIENTS:
• 1 tbsp – Yeast
• 2 tbsp – Sugar
• 2 tbsp – Potato Starch
• 1 tsp – Salt
• 3 tbsp – Oil I used extra virgin Olive Oil
• 1 Slice of Bread ¼ cup of Bread crumbled
• 325 -350 ml warm water around 1 ¼ cup
• 350-375 grams or 3 ½ cup of Bread Flour I used Hovis white Bread flour

Instructions

• Method:
• In a large bowl take yeast and sugar and pour 2 to 3 tbsp of warm water and let it rest for 5 minutes.
• In a small bowl using a ¼ cup of warm water dissolve potato starch, salt and bread. Let it get mashed up well.
• Meanwhile, you would have noticed bubbles forming up in your yeast mixture, to this add the above potato starch mixture and mix well.
• To this now add flour and warm water, to form a soft dough, you might feel it a bit sticky not to worry everything will be fineJ.
• Turn this dough onto your kitchen counter dust your hands with flour and start kneading until very smooth and elastic at least 7 to 8 minutes. DO NOT LET IT RISE very important.
• Divide this into pieces as per you like either 12 or less I made around 9 pieces perfect for my burger.
• Shape each piece into a ball, place them on a flour dusted Baking sheet giving them 3 to 4-inch space between them.
• Cover and let it rest for 10 minutes. Brush it with milk.
• Bake at 425°, I baked it around Gas Mark 6 as I have a Gas oven and it gets pretty hot, 10 to 13 minutes depending on your oven temperature until golden brown. Once done place it on a wire rack, give 5 to 6 minutes, remove it from the sheet and transfer it on to a wire rack directly to cool completely, this ensures no soggy bottom.

Notes

You can small 12 or 9 Bigger Buns, you can add instead of Butter if you wish, if you don't get potato starch not to worry add 2 to 3 tbsp of cooked potato or cooked Rice just to make it soft. Even try using cornstarch or Tofu you have varied choices to substitute but don't omit the Bread slice

Method:
In a large bowl take yeast and sugar and pour 2 to 3 tbsp of warm water and let it rest for 5 minutes.
In a small bowl using a ¼ cup of warm water dissolve potato starch, salt and bread. Let it get mashed up well.
Meanwhile, you would have noticed bubbles forming up in your yeast mixture, to this add the above potato starch mixture and mix well.
To this now add flour and warm water, to form a soft dough, you might feel it a bit sticky not to worry everything will be fineJ.
Turn this dough onto your kitchen counter dust your hands with flour and start kneading until very smooth and elastic at least 7 to 8 minutes. DO NOT LET IT RISE very important.
Divide this into pieces as per you like either 12 or less I made around 9 pieces perfect for my burger.
Shape each piece into a ball, place them on a flour dusted Baking sheet giving them 3 to 4-inch space between them.
Cover and let it rest for 10 minutes. Brush it with milk.
Bake at 425°, I baked it around Gas Mark 6 as I have a Gas oven and it gets pretty hot, 10 to 13 minutes depending on your oven temperature until golden brown.  Once done place it on a wire rack, give 5 to 6 minutes, remove it from the sheet and transfer it on to a wire rack directly to cool completely, this ensures no soggy bottom.

The post 40 minutes Vegan Burger Buns appeared first on My Veg Fare.

I am no good with words so I can’t come up with amazing analogies as said by MFK above, instead, I only have one word to describe my feeling whilst baking bread, that it’s Awesome!

I love baking cakes, but baking bread just gives you a different feeling, the hard work of kneading, stretching and pulling (not to mention, waiting!)All for that moment when it comes to life as it rises in the oven and the whole house smells of freshly baked bread, ah…  This Bread I first posted here when I baked it by hand check the link here

This post has been in my draft from August, This recipe is requested by ones of my readers. This reader wanted to know if I could bake this bread in my Bread machine. Koolash, first of all I would like to apologise for posting this very late, I tried making this bread before I left to India, using whole meal flour but, forgot to measure the Ingredients.  After I came back from India, I noticed that I have lost one of my Bread machine blades, so I had to wait for two weeks till it arrived, so after overcoming all the setbacks I was ready to bake; not once, not twice but three times! I’ve had to bake this bread thrice believe it or not!

The first time I made it I added the ingredients, exact measurements and all, but I forgot all about it and left to do some shopping… when I came back bread was ready and good, but I wasn’t happy as I did not see the progress which I always like to watch through the little window. So I baked it again, this time on standby to watch it bake, which wasn’t the best idea since I got scared as I watched it rise in the bread machine, so thinking it might go over the top and worrying it might ruin my machine, I simply switched off the machine and took the bread out, it still had 10 minutes left in the timer so baked it in my Gas oven for the remaining 10 minutes. Surprisingly, it turned out very well; I even gave it to my friends. The bread was huge.

For the third and last time, I made my bread machine work extra hard. This time I altered the recipe a bit. The bread reached the top of the tin this time too but instead of taking it out I waited on it and all was well, the bread came out beautifully, so here I am finally posting this recipe for you! I took a quick photo of this and offered it to my friend, who a few days back had a little baby boy so, I took this bread too, along with some other goodies I had made, and they just loved it!

So, let’s get to the recipe and see how I made this bread using my bread machine.  I don’t have a hi-fi bread machine, and I usually just use it till the dough cycle, since usually I don’t have to worry about my bread rising.

Please note that I have made slight changes to the original recipe.

 INGREDIENTS:

• 575grm White Bread Flour
• 150grms Sugar*
• 75ml Oil
• 2 ½ tsp Yeast
• 1 tsp salt
• 50grm Milk powder
• 125ml Milk
• 125ml + 3 tbsp Warm water

METHOD:

Follow the Instructions according to the Manual of your Bread machine; basically all bread machines have the same method.

• First add all the liquids as it is important for the yeast not to touch the liquids.
• Then mix all the dry Ingredients thoroughly except the yeast, add the mixed dry ingredients to the tin on top of the liquids.
• Add the yeast and set your Bread machine to “normal bread mode” or similar and switch it on.

My machine says it takes around 3 ½ hours for the whole process.

Once it is done, take the tin out of the machine. After about 5 minutes remove the bread and place onto a cooling rack (if it’s a bit stuck give it a little nudge it comes out clean)

NOTES:

Baking in a Bread machine is very easy, no kneading ( Kneading is what I love, methodically stretching & pulling just like an Aerobic dance with music), which of course you miss! However, an important thing you should definitely note is; Please do read your bread machine instruction manual.

The first time I used my bread machine I was a bit scared, now I know how it works. If you know how your bread machine works, after its dough process, that is, after its second kneading you can take the dough out by pressing the “switching off/on” button, for just a brief second as it allows such things. So that if you want, you can remove the blades and put the dough back into the tin, spread it out and allow it to continue its process.

Before the machine starts its baking process, it doesn’t mind if you open the lid every now & then, however, once it starts baking please do not open the lid as the bread might collapse (of course I haven’t tried, but that’s what the manual says!)

About this Bread:

• This is a sweet bread so it comes out really dark in colour, but if you do not want it too dark you can reduce sugar content.
• Please note that if you are baking by hand in your gas/electric oven cover it with a kitchen foil or it will look like it is burnt.
• Even though it has so much sugar in it, it doesn’t taste very sweet, I have added some Tutti-frutti and sometimes dried fruits in them as well
• Because of the sugar and milk powder the dough will be bit sticky than the usual bread doughs

Hope all the information I have given is sufficient to make this beautiful bread, if you need any more clarification please contact me I will try to solve it ASAP.  Bake and Enjoy with a hot Cuppa / Chai  / Milk Or just munch on it and also tell me how much you liked it.

One more Image of this lovely Bread

The post Sweet Bread/Special Bread/Milk Bread from Bangalore Iyengar's Bakery Using Bread Machine appeared first on My Veg Fare.

Hi everybody, it's been a long time I said hello to you all, we are already in December, I have missed you all from almost 2 to 3 months , hoping to be more active in this part of the world, I know I have become dormant but not with cooking or baking they are still doing well, it's just that I haven't shared anything with you  at all, I love to thank you my new followers on face book and Google+, I have to say this you are all my inspiration to come back soon and start to share my creations...Well you must be wondering why I am here today, Last year I had a wonderful time with my few blogger friends who was headed by Champa the lady who blogs at the Versatile Kitchen, like every year she does Bake-a-thon, that is baking the whole month of December, and I have enjoyed participating so here is an other year of Bake-a-thon enjoy the bakes you will see three times a week..
Here I go with my first Bake-a-thon..., these are as always for my Monday morning for their Lunch boxes, easy peasy pack them in kitchen foil and they love it.
I got this idea from Gino D' Acampo's, so I have been making different types of these, Long back I had made a Maffuletta bread which my kids loved, I had this in mind and Gino's pizza recipe turned it into these kind of Sandwiches.

VEGETARIANA PIZZA SANDWICH

Recipe : inspired by Gino D' Acampo
Serves: 4 to 6
This makes 2 Pizza bases

INGREDIENTS
200 grms of Strong Whole meal bread flour and extra for dusting
7 grms (2tsp) fast action dried yeast
1/2 tsp salt
3/4th Cup of warm water nearly
of warm water
2tbsp of Extra Virgin Olive Oil
1 tbsp Italian Herbs

FOR THE TOPPING
1 Green Capsicum/Pepper
1 Red Capsicum/ Pepper
1 Large Onion
1/4 cup chopped Kalamata Black Olives
6 to 7 Jalapenos (I used one in Jars)
1 tbsp of Extra Virgin Olive Oil
100 grm Passata
Salt and Pepper to taste
1/4tsp Red Chillies
Mozzarella cheese as much as you need 🙂

METHOD
Prepare the dough first, In a large bowl take warm water add yeast then add salt, Oil, Italian Herbs and flour toss them all together then pour water first 1/2 a cup mix well then start adding water until you make a dough then turn the dough onto a well floured surface and start kneading with your hand until it is smooth and elastic.
Next make your filling, First of all pour 1 tbsp of oil and heat it in a frying pan over a bit high flame, fry the Onions and  Capsicums for a few minutes switch off the stove add Jalapenos and Kalamata Olives chopped add salt , Pepper powder & chillies mix well and keep it aside to cool

Place this dough in an oiled bowl then brush the top also with oil and leave it in a warm place with a covered clingfilm for 30 to 40 minutes depending on the temperature.

Preheat the oven to Gas mark 5**/ 180 degrees
As I baked this in a 12" round cake tin I lined the cake tin with Parchment paper
Once the dough is rested and would have swollen up, take it on to the floured surface and divide it into 2 parts.

With the help of your hands push each one out from the centre and make 2 round disc, place one of the disc into the prepared tin to this apply Passata then spread the filling evenly then spread the grated cheese on it, now slowly place the other disc on top of it, and tuck them completely into the other one nicely then brush the top with milk. Bake it in the preheated oven for 20 to 25 minutes until a skewer inserted comes out clean or the bread is browned nicely on top.

Take it out on to cooling rack for few minutes, take it on to a board cut them into how many wedges you want and serve them or like me I packed them in their lunch boxes.

NOTES:  I could have used capsicum & onions just like that with other ingredients, but sauteed them as capsicum tends to give out water and the bread becomes gooey and soft, which my kids don't like so fried them both used them in the filling.
Hope you make it love it and enjoy it...
take care
c you soon....

The post Vegetariana Pizza Sandwich appeared first on My Veg Fare.

The name Bialy comes from Bialystocker Kuchen which translates as ''bread from Bialystok'' which is in Poland.  Apparently, Bialys are rarely seen or made in Bialysotck these days ( I wouldn't know if this was a fact and I'm going by hearsay).  In the days when there used to be Bialys in Bialystock, it seems the rich Jews ate Bialys with their meals, while the Bialys were the whole meal for the poorer Jews.
In the early 1900's, many Eastern Europeans, including the Polish, immigrated to the US and settled down in New York.  Naturally, they also brought their Bialy making skills with them and that is how the New York Bialy became famous.  What lends Bialys are their chewiness is because of the flour that is high in gluten.  Hence using a bread flour if available would be perfect, You can also make these with all purpose flour, but the resulting Bialys may not be that chewy. Alternatively you can add wheat gluten for 3 cups of flour. So, it is not shiny on the outside with largish puffy bubbles on the inside.  A good Bialy should have springy soft crumb and a chewy and floury crust. Bialys are best when eaten within 5 to 6 hours of making them.

BIALYS
Adapted from King Arthur Flour

INGREDIENTS:
350 grms Flour ( 175 grms Bread flour + 175 grms whole meal plain flour) or (3cups All purpose flour  + 1 tbsp vital wheat Gluten )
1 tsp Active Dry yeast
1 tbsp sugar
1 tsp salt
1 and 1/4 cup warm water*yeast

FOR THE FILLING:
2 Large onions ( or 3 medium sized onions)
1 tbsp Oil
1 tsp Garam masala powder
1/2 tsp cumin powder
1/2 tsp Coriander powder
3 to 4 tbsp of fresh coriander leaves
1/2 tsp salt

METHOD:In a large bowl take yeast, sugar and 1/4 cup of warm water mix well and leave it for 5 minutes when they start bubbling add salt and flour, then start adding water until the flour comes together to form a dough, knead for a few minutes to form into a dough, leave it for 10 minutes then start kneading the dough for at least 10 minutes, into a smooth elastic dough but not  sticky.  Shape it into a ball oil the dough and leave it in a large bowl covered with a cling film in a warm place until it is double in size**At this point if you are not going to bake immediately you can refrigerate the dough and the day you are going to bake bring it out to room temperature and proceed with the rest of the recipe.

Meanwhile make the filling, chop onions, In a pan heat oil add tsp of cumin seeds when they start spluttering add chopped onions and saute add a tsp of salt, which makes the onions soft quickly, switch off the stove to this I added fresh coriander leaves and mixed well, keep aside until it  is needed and cools down.
Once the dough is double in size, sprinkle your work surface with flour and place the dough on it divide into 8 equal parts and shape each one into a smooth ball by pulling all the ends together on one side and form a smooth ball.
Place the rolls on a lightly floured baking sheet and cover them with a towel, let them rise for about one hour,
take one ball at a time and using your fingers form a depression in the middle.  Hold the roll with the help of your back of your palm keep pressing making a dent in the middle, turning it around, using the other palm as a shield so it stays round.
Check out this video on how to make, shape and bake Bialys.
Make the depression wider without making a hole but make it quite thinner, prick the center of the dough so that they don't rise fill this dent with caramelized onion filling, let the dough be puffy around the edge don't flatten it out, Brush the outer circle or the puffy dough with milk, As said earlier you can choose any toppings, I have used caramalized onions but no cheese or paneer.
Bake it for 15 minutes in a preheated oven 450 degree F / 230 C / Gas mark 8*** until golden brown in colour. Cool on a wire rack, serve it warm or if stored it in an airtight container, when serving it warm it slightly and serve

VARIATIONS ON FILLING
you can top it with caramalized Onions with Cheese or paneer ( Aparna suggests that add Paneer just 5 minutes before the end of your baking otherwise it will get burnt )
You can omit the masala spices but add sugar and have a sweetened caramalized onion instead
Chop tomatoes with finely chopped green chillies and coriander leaves just like a Tomato salsa and add it in the filling it might be bit soggy because of juice in the tomato if you don't like that way you can saute the tomatoes dry it out and continue with the filling.
You can even try it out chocolate or some fruit and sugar filling.

NOTES:
* Do not add water as stated once you take the flour start adding water little by little until the flour reaches the dough consistency, which should not be too hard, but soft and can form a elastic slightly sticky dough. Once when kneaded will form a very soft smooth dough. I just added the water and it became too much and I had to add more dough. as different flours have different textures.
** I kneaded the dough and placed it in a oiled bowl and left it in the fridge overnight, so it raised slowly in the fridge, I took it out of the fridge and left it around 45 minutes for it to come back to room temperature and proceeded with the recipe.
*** I baked my Bialys at Gas Mark 7 as my oven gets heated up too much and I usually bake everything at a bit low in temperature indicated by the recipe otherwise I end up with a burnt top !!. I would say know your oven and bake.

This Bread is also Yeast Spotted

The post Bialys ( Chewy Rolls topped with caramelized Onions) - We Knead to Bake #5 appeared first on My Veg Fare.

Hi everybody, It's been a long time I came here, I would really like to thank all my readers who have been in constant touch with my blog even though I haven't been able to update for such a long time.  To start with,  I was not blogging for a reason,  I am in the process of changing my blog hopefully I will be able to do it by next month.  I would also like to thank few of my blogger friends whom I have been associated with in some events which I love so much,  have patiently been waiting for me to post my recipes.  Once such event is Baking partners by Swathi of Zesty south Indian Kitchen.

Who doesn't like Pizza, I think that's everybody's favourite, especially kids, I don't eat cheese for 40+ reasons, I mean as I am 40+ and... I have reasons!! , but I love cheese in my pizza, I am no way better than a kid when it comes to pizza I just love it with the gooey cheese on it Just love it..., I have tried and still trying  different kind of pizza dough to get the perfection, one more which I have to still try is the OO' grade flour to make pizza and see the difference.
Coming back from my disastrous holiday which was only for 2 weeks which later part of the 2 week  got ended up with one week of food poisoning, ended up with a migraine. That was when I remembered I had to do the Baking Partner Challenge and decided to make the dough and thought will make it the next day when I come back from work, funnily..,  God knows what happened,  even though my mind was ready to accept as always my body wasn't ready to accept that I was Jet lagged and poorly,  coming back from work, cooked something for my kids and hit the bed It's been such a long time and I have never slept like that for almost 7 hrs till 10 O' clock in the night and kids woke me up  and telling me that they were hungry!!, I cooked up something and went back to bed again!!  I had an overdose of sleep I think, through all this I had completely forgotten about my resting dough in the fridge, so decided to make it the next day, without my knowledge I had rested my dough for 72 hours and the result was really amazing, that was an awesome pizza, Three of our friends from our group asked us to bake Pizzas, I chose Pam's recipe which she had adapted from 2 blogs one for Pizza crust and one for Pizza Sauce.

PIZZA TOPPING:
1 Small Green Pepper (Capsicum)
10 Olives
1 Small Yellow Pepper
1 Small Pink Onion
7 to 8 Vine Tomatoes
3 to 4 sprigs of Basil leaves
1 tsp Chilli flakes
1 tsp Italian Herbs
Salt to taste
Grated Mozzarella cheese
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Reading through many blogs and books,  when I first started baking pizza at home I used to bake with plain flour , then I started using Bread flour and mixture of flours for healthy baking, I have yet to use OO' grade flour, will surely do once I get hold on it and want to see the difference.  I have come to know that the Italians use this grade flour to make their pizza's!.
Coming back to this recipe, I too make the same kind of sauce changed it our family taste a bit, I made it a bit spicy so increased the chilli flakes,

NEW YORK STYLE PIZZA SAUCE
Recipe Source: http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

INGREDIENTS:
28oz / 3 Cups Peeled Tomatoes
1 tbsp Olive Oil
1 tbsp Butter
2 Cloves Garlic
1 tsp Dried Oregano
1 tsp Red Pepper flakes
1 tsp Red chili flakes
Salt as required ( If using tinned, there will be salt already so check before you use)
2 sprigs of Basil leaves
1 medium yellow Onion peeled
1 tsp Sugar

METHOD:

In a large bowl of water cook Tomatoes with their skin, after few minutes drain the water and keep aside, peel the skin of the tomatoes, chop and blend them in a food processor in a coarse consistency, It should not be very smooth,

Chop Onion and Garlic blend them to a coarse consistency, heat oil and butter in a deep pan add Red Pepper flakes, chilli flakes and dried oregano to this add coarsely blended Onion and garlic fry for few minutes stirring frequently keep an eye not to brown it but the raw smell disappears then add the coarsely blended Tomatoes stir well, to this blend add chopped Basil leaves and sugar, bring the flame to low and cook until it reduces to half for about an hour, season it with salt.

Once done store it in an airtight container stays well for 2 weeks.

THE BEST NEW YORK STYLE PIZZA
Recipe source: http://feelingfoodish.com/the-best-new-york-style-pizza-dough/

INGREDIENTS:
6 Cups ( 28 oz or 780 grms bread flour) All purpose Flour / Bread flour / OO' Grade Flour
2 and 1/4 cup (17.4 oz) water
1 tsp Instant dry yeast
2.5 tsp salt
3 tsp olive Oil

METHOD:
1.    I used only half of the Ingredients and made half the dough, I halved the recipe on everything even yeast.
I used 390 grms of flour, In a large bowl take yeast add couple of tbsp of warm water to activate it, within a few minutes you can see the bubbles, this is to make sure your yeast is active.
2.    Now to this add all the dry Ingredients mix well, Now add water enough to make it a dough consistency**  (see notes), then add oil and bring it to pliable dough, The dough actually will be a bit on the stickier side,  knead the dough for 4 to 5 minutes hand kneading if the dough is kept for 72 hours But, if you are using it the next day that is for 48 hours knead the dough 8 to 10 minutes.
3.    Add oil at the end and bring the dough together, I halved the dough into two then place it in a large bowl and cover it with cling film and leave it in the refrigerator for 48 hrs or 72 hours, I left mine for 72 hours.
4.    The day you are baking take it out of the fridge and leave it for 1 or 2 hours for it to come back to room temperature.
5.    Meanwhile preheat your oven with your pizza stone for an hour, at the highest temperature, she asks to preheat at 550 degree. I just kept my oven at Gas Mark 4 for almost 1 hour (I was a bit worried about my pizza stone as I did not how good it was).
6.     Once the dough comes to room temperature, take one part of the dough with help of flour flatten it on to a parchment paper by pressing it around flatten it out thinly using more flour.
7.     Take another piece of parchment paper sprinkle semolina*(see notes) on to it, then place the flattened dough on to the surface
8.    Apply pizza sauce on to the surface, get all your chopped veggies top them on the sauce then grate Mozzarella cheese on to it, spread evenly  on the topped vegetables.
9.    Slide prepared pizza spread on to the preheated pizza stone and bake pizza for 6 to 7 minutes, cheese starts melting, just keep an eye that it doesn't get burnt.
10.   what else to say, take it out, slice them out take a bite and Enjoyyyy...., !!!

NOTES:
Important thing always weigh your flour, as each brand is different from each other.
As I said earlier I had halved the recipe the water was a bit extra for my dough so had to discard a bit, but the dough was a bit stickier in consistency.
The author of this recipe says we had to heat the oven to 550 degree but my oven only Gas Mark 9.
I was watching a TV show in which Chef was saying sprinkling semolina on to the surface of the pizza base ensures nice crispy bottom

VERDICT: Pizza was totally awesome, the first one I made was only with Tomato sauce, I mean the pizza sauce with cheese, my kids really relished it, next day I made with veggies topped with cheese, kids were totally bowled out, they loved it very much..,
I have planed to try out the base with OO' grade flour and will update here soon enough.
Thanks to swathi and Pam for this wonderful recipe.

The post Thin Crust Best New York Style Pizza with Veg and Best Pizza Sauce appeared first on My Veg Fare.

The wind moving around 70 to 80 miles per hour, has broken my fence off , Sun is playing Hide and seek and the rain pouring down from past two days and the biting cold has driven me mad, It is only here you can see different seasons in one day.  People always talk about weather, even though the weather is not  good, some things make me very happy like  when I have to bake breads, I am not a dessert person, I don't really enjoy baking any kind of desserts but definitely love baking breads, I love trying out new variations, methods, types and from different cuisines and of course around the world, but I need somebody to eat them too.., The problem for me is my kids love eating breads only in their lunch box, otherwise they don't mind eating pizzas. I baked two different breads immediately, when Swathi announced this month's challenge.
I have used Tangzhong method of baking bread previously, and I also have made a separate post on how to make Tangzhong here.  So, I will not be explaining how to do it.
This month swathi of Zesty south Indian Kitchen challenged us to bake Breads using Tangzhong method, for this months Baking Partners Group as I have numerous breads with this method, I chose to bake Hot Cross Buns as we are nearing Easter, Here in Easter you can see these Buns in all Shops, people enjoy this all through Easter and is a favourite for every one, My kids love them and I bake them time to time, as I can use lot of Raisins in them :).. Toast it with some Jam and Mmmm..., super delicious...

HOT CROSS BUNS 
Recipe Source: Christine's Recipes
Tangzhong method minimal changes

INGREDIENTS FOR THE BREAD
350grm Bread flour
35 grms sugar
5 g salt
7 g milk powder
125 ml milk
120 grm Tanzhong ( water Roux )
6 g yeast
30 g butter
100 g Raisins
1/2 tsp mixed spice

FLOUR PASTE:
4 tbsp of plain flour
2 to 2 and 1/2 tbsp of water

TANGZHONG METHOD:
1/3 cup or 50 grms of Bajri flour
1/2 cup of water
1/2 cup of milk

Check out the Tangzhong method in this post, I used Bajri flour, funnily it took a bit long time to get that 65 degree and was a bit liquidy than the usual way I make.  I was a bit worried but my bread turned out beautifully no complaints.

METHOD:
Make the Tangzhong and keep aside for it to cool down.
In a large bowl take yeast and warm water and leave it for few minutes, you will notice bubbles forming, this is to make sure the yeast is still active.
Now to this add all the other Ingredients listed above except for Raisins and knead it into a soft dough, It might be a bit sticky but kneading it well enough with the help of little flour by just dipping your hand in it now and then makes into a pliable dough.
Oil a bowl and leave it for its first rise around 1 to 1 and 1/2 hours, once it is double in size punch it down and spread the dough on the kitchen table and spread Raisins on it and slowly knead it into the dough.

Preheat the oven to 190 degree / 375 dF / Gas Mark 6
Make 6 rolls and leave it for a second rise on a baking parchment, for further an hour.
Make flour paste, add water little by little to the plain flour and make it into a semi thick paste, fill this into a piping bag and make a cross over the Buns.
Give them all a milk wash and bake them for 15 to 20 minutes according to your oven.

Lo!, your Hot cross buns...
Hot Cross Buns
Hot Cross Buns
One a penny two a penny
Hot cross Buns.....

Who want Hot Cross Buns... ?, At last I could post this recipe.., I keep postponing to post all my  recipes even though I cook or bake them, Good God! I have posted them before Easter.....
Here are few more of my posts with this method.., I have a few more which I have not been able to post till..

Tangzhong (water Roux) for  Bread Baking
Paneer and Mint flavoured Garlic Rolls
Eggless Chocolate Coronets
Pear, Nuts and Dried fruits in Swirl rolls

c you soon with an other recipe...
This is also yeast spotted !! 🙂

The post Eggless Hot Cross Buns for Easter ( Tangzhong Method ) appeared first on My Veg Fare.

Yup!, can't believe, can you ? I didn't too..., until it came out of the oven beautifully, Brownie that was what I was planning to bake, these pull apart breads, Aparna got us into We Knead to Bake..., made us Bread Bake-o-holics, bake more breads.., One of the Group member Niv was going on a baking spree just like me, the third bread she baked kept going on in my mind, I think the cinnamon kept going  on and on in my head ended me up baking this bread.
When I baked it and told my kids does anyone want to try out my bread they were making faces, My son went Amma (mum), Please do you think it will work.., and I said I think it has worked he threw his arms up in the air and made faces.  As it was late in the night and I wanted my bread to cool down I just left it at that, next day morning, I left a little note on the kitchen table your bread for lunch box is in the bread box, they were quite huge, I was wondering if my kids would take it in the their lunch box..., but to my surprise out of the six two were gone. So I knew 2 of them in their Lunch box, I couldn't resist, oh! did I tell you the brownie filling was left over which I had baked when the bread was in its second proving stage, Those two little brownies were sat their sadly, feeling bad I suppose that they couldn't go into the bread!!, well, I ate one of them and thought Mmm.., It is yummy..,  Fingers crossed I was waiting for them to come home, I really torture them when I bake, and ask them hundred things about the bake, they get so tired.  I thought of texting them, but decided no let me see their face then I would know the truth, as sometimes they do not want to hurt mum and say so-so and I know I should not post this :).

Well, the result, My daughter entered and I immediately asked her, how was your bread today..., she said it was so-so mum, I was totally dissappointed, then came my darling son, entered and as always first thing he tells me is how the bread was each and every time I bake a new one for his Lunch box, he is such a Mama's boy that's what my girls call him :)), they are so jealous.., well, whatever it is.., he said mum you bread really worked, the brownie bread was delicious.., down came my daughter screaming oh! R you are such a spoil sport I wanted to tease mum and keep it going for sometime, you spoiled everything, huh!*&%$..., and all said and done and both having argued, she told me, Mum you nailed it, It is really so delicious.., and even my Friend who dropped by too., loved it... Success.., I decided I am going to make it with more variations in future and turn it out much more interesting.., Oh! I know you are all curious to find out how I baked it right ? this is how... go read it and try it and tell me about it...

EGGLESS VEGAN BROWNIE PULL APART BREAD

INGREDIENTS:
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 375 gms (plus extra around 50 grms)
1 tsp salt
1/4 oil (butter if you prefer 50 grms)
50 grms sugar

1 and 1/4 to 1/2 cup milk**

VEGAN EGGLESS BROWNIE
100 grms Plain flour
1 tbsp Carob powder ( cocoa powder)
1/4 cup oil / 50 grms Margarine
200 grms soft brown sugar
75 grms chocolate chips
1 tsp vanilla extract
2 tbsp Potato flour
6 tbsp water
2 tbsp water
pinch of salt

METHOD FOR MAKING THE BROWNIE BATTER
FOR FILLING IN THE BREAD
100 grms All purpose flour / Plain flour
2 tbsp Cocoa powder (Carob powder)
1 tsp Baking Powder
1/8th tsp Baking soda
200 grms soft brown sugar
1/4 cup oil / butter / Margarine
2 tbsp water
75 grms white chocolate / dark choco chips
1 tsp vanilla extract
pinch of salt
2 tbsp Potato Flour
7 tbsp of warm water
1/4 cup fudge chips

METHOD FOR THE BROWNIE BATTER
In a bowl take the flour, baking powder, baking soda, pinch of salt and cocoa powder, sift them all well together.
In an another large bowl take warm 7 tbsp of water dissolve potato starch in it completely and beat it well together, it becomes smooth and fluffy, ( I made this in a little bowl and then took it to the large bowl).  to this add sugar, vanilla extract, melted butter / Margarine / oil, blend them well together.
To this above liquid mixture, add the dry Ingredients incorporating all the flour well blended, if it is too dry add one or two tbsp of hot water and keep the batter ready, to this add chopped white chocolate / chips and fudge chips and keep it ready

METHOD:
FOR ASSEMBLING THE BROWNIE IN THE BREAD
In a large bowl take yeast and 2 tbsp of warm water with tsp of sugar and leave it in a warm place for few minutes, you can notice bubbles forming up this shows that the yeast is active.
To this add all the other Ingredients said above under the Dough, mix them well, use a food processor or your hand and make it into a pliable dough, make it into a chappati dough consistency.
Once the dough is ready, Knead the dough  for at least 10 minutes until it very pliable, smooth and soft, this helps in the gluten formation. Lightly oil the bowl and leave the dough covered for at least 1 and 1/2 hours or leave it until it is doubled in size.
Preheat the oven to 180 C / 350 F / Gas Mark 5*
Make the Brownie batter when you keep the dough to raise after an hour.
Oil a tray and sprinkle some flour and tap it down so there is no extra flour on it or place a parchment paper in the tray.

Once the dough is proven deflate the dough dust the kitchen work surface with flour, flatten the dough into a square as shown and the filling can be made in  two ways.
1.  Spread the brownie  filling  on to the flattened dough and  cut it into 6 lengthwise strips and roll them into a circle, pull one of the bottom side and cover it completely and lay it on the baking pan, cake tin, or on what ever you are baking it in.
2. Or as I did,  once you have made it into a square, cut them into 6 equal parts, fill the brownie batter on each of the strip and roll them up as said above and cover one of the side by pulling dough and place it on the baking tin.
Once all the rolls are ready, place them with a few inch gap on the tin, cover it again with a tea towel or with a cling film for an hour or until it rises ( I usually do not allow it to rise too much as the first time round).
At this time for the second raise, I baked the remaining brownie batter in little cases, for 15 minutes.
Brush the top of the bread with milk and bake it in the middle rack for 30 to 40** minutes or until the top is golden brown in colour or check it with a skewer when it comes out clean.
Take it out of the oven and leave it on a cooling rack for 10 minutes, release the bread from the loaf tin immediately after 10 minutes*** and leave it directly on the wiring rack to cool down completely.

NOTES
* As I have always said my oven temperature is very high so I bake them at Gas mark 3
** My bread got baked by 40 minutes
*** I remove my bread immediately after 10 minutes the bread will be still very warm because of this the bottom side becomes soggy if left in tin for a long time this is my experience so I always take it out and leave it on the the wiring rack this helps the bread cooling down without a soggy bottom, sometimes I turn out  the bread place it in the loaf pan again and bake it for 5 more minutes this makes my bread has a crusty bottom as well :)).
You can add Honey, Maple syrup, Jaggery instead of sugar too..
If you want to Make it with Eggs try substituting 2 Eggs for potato flour, but then give more gap between the rolls as it might raise too much.

1. You can use Vegan butter
2. You can otherwise omit the chocolate chips, find daity free chips
3. In place of milk you can use Oats milk, Almond milk, soya milk or Just plain water

If you ever try these variations leave a note here so I would be delighted to know how it turned out. This bread goes to WKTB#1, of Aparna of My diverse Kitchen and it is also yeast spotted.

The post Eggless Brownie Pull apart Bread - Brownie in my Bread !! appeared first on My Veg Fare.

Hi everybody, as I said earlier in my post, this is the second version of my pull apart bread which I baked for WKTB # 1, I had asked to guess my filling as if I was going to bake with some great filling, when I see now how many breads with Yummilacious fillings all my friends have baked, I was acting like a school girl talking about a simple filling anyways,  Aparna had almost guessed it  telling me it must be carrots and coriander.. nearly their, you were right Aparna it has both the Ingredients.
Long time ago I had baked little buns / baps with this filling but not as a filling but had incorporated it into the bread itself, they were so yummy but I had forgotten to take photos then, My kids loved this as they are quite spicy.They enjoy these with Tomatoes, cucumbers and some cheese on it for their lunch box.
This  happened in a jiff that day , I had completely forgotten about this filling, I had made some chat masala for my kids snacks when they come back home from school, and I was planning to bake a bread as the other one was nearly at its end, I was left out with this mixture and we were all full I was wondering what to do with it, then I remembered about my dough which was proofing, that was when I decided I could use this as a filling..., so here is how this bread goes..

Coming back to this post When Aparna of My diverse Kitchen, the lady I was talking about mentioned on fb about baking bread all through the year,  we all joined hands with her who had the Knead to bake decided to bake with her.  Hope you all Enjoy the virtual treat.. we have made,  just hop to Aparna's blog for the sweet and savoury versions 

CHAT MASALA PULL APART BREAD
This bread makes a large loaf

INGREDIENTS:
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 375 gms (plus extra around 50 grms)
1 tsp salt
3 tbsp Olive oil
1/2 cup milk ( soya milk )
3/4 cup of water

FILLING:
1 Medium sized carrot
1 Large Onion
2 tbsp cup packed chopped coriander Leaves
1 tbsp sweet chutney
1 tbsp green chutney
2 to 3 extra Green chillies (optional)
salt as required

NOTES
* As I have always said my oven temperature is very high so I bake them at Gas mark 3
** My bread got baked by 40 minutes
*** I remove my bread immediately after 10 minutes the bread will be still very warm because of this the bottom side becomes soggy if left in tin for a long time this is my experience so I always take it out and leave it on the the wiring rack this helps the bread cooling down without a soggy bottom, sometimes I turn out  the bread place it in the loaf pan again and bake it for 5 more minutes this makes my bread has a crusty bottom as well :)).
You can add Honey, Maple syrup, Jaggery instead of sugar too..

VEGAN VARIATION: 
1. You can use Vegan butter, Vegan cheese in place of the Vegetarian Cheeses.
2. You can otherwise omit the cheese itself
3. In place of milk you can use Oats milk, Almond milk, soya milk or Just plain water

If you ever try these variations leave a note here so I would be delighted to know how it turned out.

VARIATION AND TIPS
1. You can also add in the filling with smoked sweet corn, finely grated or chopped Mango ( Totapuri Mangoes which are used in India to make these kind of chats they are kind of sweet and sour ).
2. When I baked this bread I used the wrong Loaf tin so it bloomed out of my tin as you can see.
3. If you omit cheese this becomes a Vegan bread, and would be my kind of bread.

This Bread is also yeast spotted.

see you tomorrow with an unusual bread filling...

The post Chat Masala Pull Apart bread - We Knead to Bake # 1 appeared first on My Veg Fare.